British BBQ Society Forums

essexsmoker wrote:Personally I'd say with most other meats it's not so important to get quality as pork and lamb tend to be fatty anyway. However, IMO beef is a totally different game, where quality and fat is everything.

Very true. I was just in Tesco looking at beef jolints thinking I'd try some pulled beef with a roasting joint but they all looked so dreadful I bought a gammon instead. Took me a while to find a decent one of them though to be honest that wasn't made of formed cuts mashed together.